Balsamic Mushroom Chicken


80 people made this

This dish hails from Venice, Italy. Chicken is fried them simmered with oregano, mushrooms and balsamic vinegar.


Serves: 8 

  • 1 1/2 to 2 kg whole chicken, cut into pieces
  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1/2 cup (125ml) dry white wine
  • 3 large tomatoes - peeled, seeded and chopped
  • 1/4 teaspoon dried oregano
  • salt and freshly ground black pepper to taste
  • 2 tablespoons balsamic vinegar
  • 125g fresh button mushrooms, sliced

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  1. Coat chicken lightly with flour. Heat oil in a wide saucepan over medium high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and pepper to taste.
  2. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
  3. Pour in balsamic vinegar and mushrooms, and cook further 5 to 10 minutes.

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Reviews (6)


Something else. Great recipe. I used boneless thighs fried them in olive oil and garlic. I also added thyme. Very flavourful, but next time I will double the sauce portion. I didn't bother with peeling the tomatoes...but I did seed the tomatoes as the recipe called for. If there was a difference to peel the tomatos, i'm not sure what benefit that would give me, because the dish was excellent without the extra work in peeling the tomatoes. - 18 Jul 2008


My husband tasted it before I did and commented "Lacks depth" Totally spot on - very ordinary! - 21 Mar 2012


My husband and I thought it lacked some flavour. Next time I might try adding garlic to help enrich the taste. Served it over rice. I almost think it tasted better as leftovers. - 18 Jul 2008

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